{"id":21082,"date":"2026-02-12T09:07:48","date_gmt":"2026-02-12T08:07:48","guid":{"rendered":"https:\/\/erosieibarren.eus\/k-bitamina-ren-atal-berria-japonia-eta-eibarren-arteko-fusio-gastronomikoa\/"},"modified":"2026-02-12T09:24:23","modified_gmt":"2026-02-12T08:24:23","slug":"k-bitamina-ren-atal-berria-japonia-eta-eibarren-arteko-fusio-gastronomikoa","status":"publish","type":"post","link":"https:\/\/erosieibarren.eus\/es\/k-bitamina-ren-atal-berria-japonia-eta-eibarren-arteko-fusio-gastronomikoa\/","title":{"rendered":"K-bitamina: Fusi\u00f3n gastron\u00f3mica entre Jap\u00f3n y Eibar"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"21082\" class=\"elementor elementor-21082 elementor-21072\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-27eaa8aa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"27eaa8aa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5e6ea3bc\" data-id=\"5e6ea3bc\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2fbf1b88 elementor-widget elementor-widget-text-editor\" data-id=\"2fbf1b88\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ya est\u00e1 disponible un nuevo episodio de <b data-path-to-node=\"3\" data-index-in-node=\"40\">K-bitamina<\/b>, el podcast que pone voz y rostro al alma del comercio y la hosteler\u00eda de nuestra ciudad. En esta ocasi\u00f3n, el protagonista es <b data-path-to-node=\"3\" data-index-in-node=\"177\">Jon Altuna<\/b>, responsable del restaurante <b data-path-to-node=\"3\" data-index-in-node=\"217\">Sheiko<\/b>; un proyecto que, partiendo de la cocina japonesa y bajo la filosof\u00eda <i data-path-to-node=\"3\" data-index-in-node=\"294\">slow food<\/i>, se ha ganado un lugar privilegiado en la escena culinaria de Eibar gracias a su toque de fusi\u00f3n.<\/p><p><i data-path-to-node=\"4\" data-index-in-node=\"179\">\u201cHacemos platos muy elaborados, utilizamos productos de proximidad y de temporada, y tratamos de crear sabores que en Eibar muchas veces no se han probado\u201d<\/i>. Estas palabras resumen a la perfecci\u00f3n la esencia de Sheiko: traer sabores nuevos a las mesas de Eibar, pero respetando siempre el producto de cercan\u00eda.<\/p><p>En este episodio de K-bitamina, tratamos temas como:<\/p><ul class=\"wp-block-list\"><li><b data-path-to-node=\"6,0,0\" data-index-in-node=\"0\">La identidad de Sheiko:<\/b> La fusi\u00f3n entre la cocina japonesa y la filosof\u00eda <i data-path-to-node=\"6,0,0\" data-index-in-node=\"74\">slow food<\/i>, cuidando cada detalle.<\/li><li><b data-path-to-node=\"6,1,0\" data-index-in-node=\"0\">Producto de proximidad:<\/b> La importancia de usar ingredientes de temporada y \u00abKm 0\u00bb para crear platos elaborados.<\/li><li><b data-path-to-node=\"6,2,0\" data-index-in-node=\"0\">El reto de innovar:<\/b> Lo que supone mantener una propuesta gastron\u00f3mica diferente y vanguardista en el contexto de Eibar, conectando con el p\u00fablico local.<\/li><\/ul><p>\u00bfQuieres conocer la historia de Jon y la filosof\u00eda que hay detr\u00e1s de cada plato?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-62cf6a2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"62cf6a2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-17a738a\" data-id=\"17a738a\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4b5569d elementor-widget elementor-widget-video\" data-id=\"4b5569d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=Tmug2lvdbh0&amp;t=1s&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Ya est\u00e1 disponible un nuevo episodio de K-bitamina, el podcast que pone voz y rostro al alma del comercio y la hosteler\u00eda de nuestra ciudad. En esta ocasi\u00f3n, el protagonista es Jon Altuna, responsable del restaurante Sheiko; un proyecto que, partiendo de la cocina japonesa y bajo la filosof\u00eda slow food, se ha ganado un &hellip; <\/p>\n","protected":false},"author":2,"featured_media":21081,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[167],"tags":[],"class_list":["post-21082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>K-bitamina: Restaurante Sheiko Fusi\u00f3n Japonesa en Eibar | Erosieibarren<\/title>\n<meta name=\"description\" content=\"Descubre a Jon Altuna y el restaurante Sheiko en K-bitamina. 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